SeaSnax-a-Dillas: Quesadillas With A Twist! {Recipe}

What in the world is a SeaSnax-a-Dilla?! It’s a ‘strangely addictive’ version of a quesadilla. Still confused? Maybe we should start by explaining SeaSnax.

According to the manufacturer, “SeaSnax is the original vegan, gluten-free, Non-GMO Project Verified seaweed snack that is lightly roasted using organic seaweed, 100% organic extra virgin olive oil and just a pinch of sea salt.

There are no artificial colors, flavors or preservatives. Best of all, SeaSnax is a low fat, cholesterol and sugar free, crunchy and delicious snack enjoyed by adults and kids alike.”

If you’d like even more info, you can check out the full product line plus reviews from customers online.  Click here to view and buy SeaSnax on Amazon.

But you’re here for the recipe, so let’s get back to it. Seasnax-a-Dillas use all of your classic quesadilla ingredients like cheese, peppers and onion. However, the tortillas are replaced by a healthier option – SeaSnax sheets.

INGREDIENTS FOR SEASNAX-A-DILLAS

• 1 pack SeaSnax large sheets, Toasty Onion or Classic (4 sheets needed)
• 1/2 cup shredded cheddar style cheese, or dairy free “cheese” of choice, divided
• 1 cup diced bell peppers, multicolored
• 1/8 cup yellow onion, small diced
• 1/2 small avocado, pitted, sliced
• 1/2 cup pico de gallo, or salsa
• 1/2 jalapeno, small diced, seeds removed
• Fresh cilantro and chopped scallions for decor, optional

HOW TO MAKE SEASNAX-A-DILLAS – A Creative Twist on Quesedilla!

Step 1:

Preheat oven to 350 degrees.

Step 2:

On a baking sheet, place two large sheets of Onion SeaSnax, side by side (but not touching).

Step 3:

Sprinkle each sheet with a light layer of cheese of choice and then place another layer of SeaSnax over the cheese. Sprinkle each new “layer” (SeaSnax sheet) with another light layer of cheese again. Set to the side.

Step 4:

At the stove, lightly spray a hot skillet with cooking spray and add diced onion to the hot pan. Over high heat, quickly saute onion for 1 minute, or until lightly browning, and then add diced peppers.

Reduce heat to medium low, continuing to saute for an additional 2 minutes then cover. Remove from heat. Use a spatula to carefully scoop sauteed peppers and onion onto each large sheet of SeaSnax, as evenly as possible, staying away from the edges.

Step 4:

Sprinkle with any remaining cheese, and then place in the oven for three minutes. Carefully remove from oven. Using an oven mitt to steady baking sheet, use a sharp knife, or pizza cutter to make a horizontal line through your cheesy SeaSnax stack.

Using your free hand, fold the sheet over the crease, so that the peppers and cheese are no longer visible, creating a stack. Take the knife again to cut each SeaSnax-a-Dilla into 2 large squares.

Plate one small stack on top of the other, creating two stacks of two and top with fresh avocado, pico de gallo, cilantro, scallion and jalapeno when ready to serve.

Serve it up with a fork and knife.